Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine

The ‘Theory and concepts’ book  — how to understand the results of the analyses and tests

This new book ‘Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine’ complements the book, ‘Techniques and methods for chemical, physical and sensory analyses and tests of grapes and wine’.

The ‘Theory and concepts’ book highlights the theory and concepts associated with the main analysis methods and tests conducted during winemaking. 

The ‘Theory and concepts’ book is 154 full colour A4 pages. It provides —

• established and new principles and concepts;
• typical concentrations;
• practical applications, 
• sensory attributes; and 
• the latest research findings and industry guidelines. 

Primarily written for students of winemaking courses, but it is also a valuable resource for winemakers to refresh and up-date their knowledge of the principles and latest research applicable to modern day winemaking. 

The authors include academics, researchers, winemakers and laboratory personnel with many years of experience in teaching, research and industry practice.

Chapters — 

• Carbohydrates/sugars, 
• Alcohol, 
• Organic acids, 
• Sulfur dioxide, 
• Phenolic compounds, 
• Volatile aroma compounds, 
• Nitrogen compounds, 
• Metal ions and complexes, 
• Gases, 
• Additives, processing aids and fining agents, 
• Stability tests and Sensory assessment. 

Authors:

Patrick Iland OAM 

Patrick has a degree in Chemistry from the Queensland Institute of Technology, and Masters and PhD degrees from The University of Adelaide. He taught wine chemistry and viticulture at Roseworthy Agricultural College and The University of Adelaide for over 40 years. Patrick has co-authored several books on viticulture and wine. He is a director of Patrick Iland Wine Promotions, publishers of educational wine books. 

David Bruer

David Bruer has degrees in Chemistry from The University of Adelaide and Flinders University. He taught wine chemistry at Roseworthy Agricultural College for 15 years. He is CEO of Temple Bruer Wines P/L, one of Australia’s largest organic and preservative-free wine producers — a position he has held for over 30 years.

Nick Bruer

Nick has degrees in Chemical Engineering from The University of Adelaide and in Wine Science from Charles Sturt University. He worked for 12 years as an oenologist and technical services specialist with The Australian Wine Research Institute. He joined Orlando Wine in 2001, and is currently Senior Winemaker and Operations Manager with Pernod Ricard in the Barossa Valley.

Chris Ford

Chris has a DPhil. in microbial biochemistry from the University of Sussex (UK) and has worked in the University of Adelaide for over 30 years. He has been conducting research into grapes and wine since 1995, and a member of the academic staff of the university teaching into undergraduate and postgraduate degrees since 2001. He is presently the Deputy Head of School (international) for the School of Agriculture, Food and Wine, The University of Adelaide.

Eric Wilkes

Eric Wilkes completed his PhD in chemistry at the University of Newcastle in 1997. Prior to joining the Australian Wine Research Institute in 2011 where he is Group Manager Commercial Services, he had a range of national and global roles in wine and beverage production. Current areas of research include wine stability, metals and methods to determine authenticity. He is a past Chair of the Interwinery Analysis Group, and a regular speaker at national and international regulatory and wine chemistry conferences.

Full bibliographic data for Chemical Analysis of Grapes and Wine